Grilled Lamb Chops with Currant Herb Sauce offers a dynamic and complex combination of flavors, giving the dish marvelous appeal. Lamb pairs so well with many fruits and berries. Currants are particularly good with any lamb dish as they possess a sweet, tangy taste that enhances the meat’s flavors. Grilling adds a superb caramelization to this combination.

Grilled Lamb Chops with Currant Herb Sauce
 
Author:
Recipe type: Main Course
Cuisine: British
Serves: 6
Ingredients
  • 1 jar currant jelly (12 to 13 ounce)
  • 1/4 Cup Dijon mustard
  • 1 Tablespoon Balsamic vinegar
  • 1 Tablespoon fresh rosemary (or 1 teaspoon dried rosemary)
  • 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
  • 12 lamb loin or rib chops, 1" thick
  • salt, to taste
  • freshly-ground black pepper, to taste
Instructions
  1. Prepare medium-hot coals (350 to 400 degrees).
  2. In a small saucepan, stir jelly, mustard, vinegar, rosemary and thyme over low heat just until jelly melts. Set aside 1/4 cup sauce to brush on chops after grilling.
  3. Season chops with salt and pepper. Grill until medium-rare or medium doneness, about 4 minutes a side. Brush chops with sauce just before removing from grill. Serve with remaining sauce.
Notes
The quantity of chops can be easily adjusted for the number of servings desired. Plan two chops per serving. The sweet-tart sauce with a subtle hint of herbs complements the mild flavor of lamb. The sauce may also be served with leg of lamb or rack of lamb. Check the availability of lamb at your favorite meat department ahead of time. Lamb chops, especially loin chops, are usually more readily available in supermarkets than leg of lamb or rack of lamb. Any leftover sauce may be refrigerated; warm to serve.

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